Journal articles on the topic 'Honey bee'
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Ng, Wen-Jie, Nam-Weng Sit, Peter Aun-Chuan Ooi, Kah-Yaw Ee, and Tuck-Meng Lim. "The Antibacterial Potential of Honeydew Honey Produced by Stingless Bee (Heterotrigona itama) against Antibiotic Resistant Bacteria." Antibiotics 9, no. 12 (December 5, 2020): 871. http://dx.doi.org/10.3390/antibiotics9120871.
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Scientific studies about the antibacterial effects of honeydew honey produced by the stingless bee are very limited. In this study, the antibacterial activities of 46 blossom and honeydew honeys produced by both honey bees and stingless bees were evaluated and compared. All bacterial isolates showed varying degrees of susceptibility to blossom and honeydew honeys produced by the honey bee (Apis cerana) and stingless bee (Heterotrigona itama and Geniotrigona thoracica) in agar-well diffusion. All stingless bee honeys managed to inhibit all the isolates but only four out of 23 honey bee honeys achieved that. In comparison with Staphylococcus aureus, Escherichia coli was found to be more susceptible to the antibacterial effects of honey. Bactericidal effects of stingless bee honeys on E. coli were determined with the measurement of endotoxins released due to cell lysis. Based on the outcomes, the greatest antibacterial effects were observed in honeydew honey produced by H. itama. Scanning electron microscopic images revealed the morphological alteration and destruction of E. coli due to the action of this honey. The combination of this honey with antibiotics showed synergistic inhibitory effects on E. coli clinical isolates. This study revealed that honeydew honey produced by H. itama stingless bee has promising antibacterial activity against pathogenic bacteria, including antibiotic resistant strains.
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Teległów, Aneta. "Exploitation of bee honey health-related properties in human nutrition." Health Promotion & Physical Activity 26, no. 1 (May 6, 2024): 34–38. http://dx.doi.org/10.55225/hppa.587.
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The application of bee honey in human nutrition is among the earliest branches of medicine. Bee honey constitutes a natural source of ingredients that exhibit beneficial effects on the human body. Owing to its high content of components supporting human health, honey is considered a ‘cure-all’. Pure honey exerts a particularly strong therapeutic influence. Honey is produced by bees from flower nectar or honeydew. Floral or nectar honeys are named after the particular plants; examples include rapeseed honey. A particular type is honeydew honey, obtained from the so-called honeydew, i.e. plant secretions produced in sites damaged by aphids. The main ingredients of honey are carbohydrates, i.e. glucose (30%–39%) and fructose (33%–43%), and active substances, which include enzymes, predominantly coming from the secretions of bee throat and salivary glands. Honeys popular in Poland: rapeseed honey, linden honey, buckwheat honey, acacia honey, heather honey, multifloral honey. The health-related properties of honey are significant in medicine: honey consumption helps counteract pathogenic microorganisms that attack the human body. The aim of this article is to present the most significant health-related properties of bee honey exploited in human nutrition.
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Gopal, Rathosivan, Alex Zhen Kai Lo, Masuriani Masrol, Chian-Hui Lai, Norhidayu Muhamad Zain, and Syafiqah Saidin. "Susceptibility of Stingless Bee, Giant Bee and Asian Bee Honeys Incorporated Cellulose Hydrogels in Treating Wound Infection." Malaysian Journal of Fundamental and Applied Sciences 17, no. 3 (June 29, 2021): 242–52. http://dx.doi.org/10.11113/mjfas.v17n3.2049.
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Wound healing and wound management are among challenging clinical problems, despite the advancement in medical technology and research. Honey is one of the natural products, synthesized by honey bees that exhibits great antibacterial and medicinal properties. Incorporation of honey into modern dressing materials such as cellulose hydrogel is beneficial to anticipate cell proliferation while preventing infection in a wound region. This study reports the fabrication of honey cellulose hydrogels for reliable alternative treatment of wound infection. The cellulose hydrogels were incorporated with three types of mainland Southeast Asia honeys of stingless bee, giant bee and Asian bee, independently. Each hydrogel was subjected to ATR-FTIR analysis for the determination of chemical composition. The antibacterial properties of honey hydrogels were evaluated through zone inhibition and colony count tests against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). The cytocompatibility of the honey hydrogels was then evaluated through MTT assay and cell scratch assay with human skin fibroblast cells. The composition of honey and cellulose hydrogel were verified with the appearances of fingerprint bandwidth and identical peaks of both compounds, respectively. The giant bee honey hydrogels produced the highest bacterial retardation through both antibacterial tests. The stingless bee honey hydrogels projected susceptibility towards E. coli while the Asian bee honey hydrogels projected susceptibility towards S. aureus. Among these three variations of honey hydrogels, the in-vitro cytocompatibility analyses testified the greatest cell viability and cell migration on the stingless bee honey hydrogels compared to the Asian bee honey hydrogels, giant bee honey hydrogels and control hydrogels. The findings support the potential of honey hydrogels as a reliable alternative treatment for wound infection.
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Izzati Shahira Rosidi Sujanto, Nur Syahidah Ramly, Asmaliza Abd Ghani, John Tang Yew Huat, Nadiawati Alias, and Norhayati Ngah. "The Composition and Functional Properties of Stingless Bee Honey: A Review." Malaysian Journal of Applied Sciences 6, no. 1 (April 30, 2021): 111–27. http://dx.doi.org/10.37231/myjas.2021.6.1.281.
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Honey produced by the stingless bee were use since ancient times in almost every continent as food or for medicinal purposes. The usage of stingless bee honey proceeds from its composition and functional properties. Stingless bee honey has been reported to have many medicinal properties such as antiseptic, antimicrobial, anticancer, anti-inflammatory, and wound-healing properties. Since early 20th century, various studies on the composition and functional properties of honey have been conducted worldwide and findings were tremendous. Stingless bee honey reported to have hundreds of bioactive compound. However, the composition and functional properties of stingless bee honey is differs depending on the source of honey; either influenced by the location of hive or by the species of stingless bee itself. This review provides the information on the composition and functional properties of stingless bee honey reported worldwide. The information gathered is very important to understand and to explain about the variability of nutritional composition in honey and how it might influence the value of stingless bee honeys as medicinal food.
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Bugarova, Veronika, Jana Godocikova, Marcela Bucekova, Robert Brodschneider, and Juraj Majtan. "Effects of the Carbohydrate Sources Nectar, Sucrose and Invert Sugar on Antibacterial Activity of Honey and Bee-Processed Syrups." Antibiotics 10, no. 8 (August 15, 2021): 985. http://dx.doi.org/10.3390/antibiotics10080985.
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Honey is a functional food with health-promoting properties. Some types of honey are used in wound care for the treatment of acute and chronic infected wounds. Increased interest in using honey as a functional food and as a base for wound care products causes limited availability of raw honey. Numerous studies suggest that the protein content of honey is mainly comprised of bee-derived proteins and peptides, with a pronounced antibacterial effect. Therefore, the aim of our study was to characterize for the first time the antibacterial activity of raw honeys and bee-processed syrups which were made by processing sucrose solution or invert sugar syrup in bee colonies under field conditions. Furthermore, we compared the contents of glucose oxidase (GOX) and the levels of hydrogen peroxide (H2O2) in honey samples and bee-processed syrups. These parameters were also compared between the processed sucrose solution and the processed invert sugar syrup. Our results clearly show that natural honey samples possess significantly higher antibacterial activity compared to bee-processed syrups. However, no differences in GOX contents and accumulated levels of H2O2 were found between honeys and bee-processed syrups. Comparison of the same parameters between bee-processed feeds based on the two artificial carbohydrate sources revealed no differences in all measured parameters, except for the content of GOX. The amount of GOX was significantly higher in bee-processed sucrose solutions, suggesting that processor bees can secrete a higher portion of carbohydrate metabolism enzymes. Determination of honey color intensity showed that in bee colonies, bee-processed syrups were partially mixed with natural honey. Further research is needed to identify the key botanical compounds in honey responsible for the increased antibacterial potential of honey.
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Razali, Muhammad, Zaim Zainal, M. Maulidiani, Khozirah Shaari, Zulkifli Zamri, Mohd Mohd Idrus, Alfi Khatib, et al. "Classification of Raw Stingless Bee Honeys by Bee Species Origins Using the NMR- and LC-MS-Based Metabolomics Approach." Molecules 23, no. 9 (August 28, 2018): 2160. http://dx.doi.org/10.3390/molecules23092160.
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The official standard for quality control of honey is currently based on physicochemical properties. However, this method is time-consuming, cost intensive, and does not lead to information on the originality of honey. This study aims to classify raw stingless bee honeys by bee species origins as a potential classifier using the NMR-LCMS-based metabolomics approach. Raw stingless bee honeys were analysed and classified by bee species origins using proton nuclear magnetic resonance (1H-NMR) spectroscopy and an ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UHPLC-QTOF MS) in combination with chemometrics tools. The honey samples were able to be classified into three different groups based on the bee species origins of Heterotrigona itama, Geniotrigona thoracica, and Tetrigona apicalis. d-Fructofuranose (H. itama honey), β-d-Glucose, d-Xylose, α-d-Glucose (G. thoracica honey), and l-Lactic acid, Acetic acid, l-Alanine (T. apicalis honey) ident d-Fructofuranose identified via 1H-NMR data and the diagnostic ions of UHPLC-QTOF MS were characterized as the discriminant metabolites or putative chemical markers. It could be suggested that the quality of honey in terms of originality and purity can be rapidly determined using the classification technique by bee species origins via the 1H-NMR- and UHPLC-QTOF MS-based metabolomics approach.
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Derewiaka, Dorota, Ewa Majewska, and Paulina Pruszkowska. "The Effects of Bee Additives on the Physico-Chemical and Antioxidant Properties of Rapeseed Honey." Applied Sciences 14, no. 3 (February 4, 2024): 1292. http://dx.doi.org/10.3390/app14031292.
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The aim of this paper was to conduct a comparative analysis of rapeseed honeys enriched with various bee products: propolis (1%), bee bread (2%), and bee pollen (5%). The parameters examined included water content, electrical conductivity, pH, free acid content, brown pigment content, color analysis, total polyphenol content, sugar content, and antioxidant activity using the DPPH method. The results demonstrated compliance with Polish requirements for commercial honey quality, with one exception: honey containing 1% propolis, which had a water content of 21.15%. The analysis results indicated that the tested bee products exhibited strong antioxidant properties, with rapeseed honey enriched with 5% bee pollen showing the highest antioxidant activity and content.
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Zulkhairi Amin, Fatin Aina, Suriana Sabri, Salma Malihah Mohammad, Maznah Ismail, Kim Wei Chan, Norsharina Ismail, Mohd Esa Norhaizan, and Norhasnida Zawawi. "Therapeutic Properties of Stingless Bee Honey in Comparison with European Bee Honey." Advances in Pharmacological Sciences 2018 (December 26, 2018): 1–12. http://dx.doi.org/10.1155/2018/6179596.
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Both honeybees (Apis spp.) and stingless bees (Trigona spp.) produce honeys with high nutritional and therapeutics value. Until recently, the information regarding potential health benefits of stingless bee honey (SBH) in medical databases is still scarce as compared to the common European bee honey (EBH) which is well known for their properties as therapeutic agents. Although there have been very few reports on SBH, empirically these products would have similar therapeutic quality as the EBH. In addition, due to the structure of the nest, few studies reported that the antimicrobial activity of SBH is a little bit stronger than EBH. Therefore, the composition of both the types of honey as well as the traditional uses and clinical applications were compared. The results of various studies on EBH and SBH from tissue culture research to randomised control clinical trials were collated in this review. Interestingly, there are many therapeutic properties that are unique to SBH. Therefore, SBH has a great potential to be developed for modern medicinal uses.
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Akmar, Siti Lailatul, Moeez Ansari, Zurairah Berahim, and Wan Nazatul Shima Shahidan. "Phytochemical compound and non-cytotoxicity effect of sting bee and stingless bee honey against normal human gingival cell lines." Bangladesh Journal of Medical Science 21, no. 1 (January 1, 2022): 158–64. http://dx.doi.org/10.3329/bjms.v21i1.56343.
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Objective: Both honeybees (Apis spp.) and stingless bees (Trigona spp.) produce honeys which normally taken orally, have high nutritional and therapeutics value. Until recently, phytochemical comparison of both honey is still scarce and elucidating cytotoxicity effects on human gingival fibroblast cells (HGF) in oral cavity is of interest. Materials and Methods: Kelulut honey (KH), acquired from the stingless bees and acacia honey (AH) from the sting bees honey samples were underwent GC-MS analysis to ascertain their composition. HGF were exposed to various concentrations of KH and AH from the lowest 0.015% to the highest 5% by MTT assay for 24h, 48h and 72h. Results: GC-MS analysis determined various beneficial compounds such as flavonoids, furans, pyrans, levoglucosan and hydroxymethylfurfural from both of honey samples. MTT assay showed that the HGF cells demonstrated good viability up to percentages (v/v) as high as almost 2% in both honeys. The IC50 values for both honey for all time frames fall at above 2%. Conclusion: Both honey showed good survivability of HGF cells up to 2% of concentration. Bangladesh Journal of Medical Science Vol. 21(1) 2022 Page : 158-164
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Bobulov, Kambaraly, and Yuri Vidov Karageorge. "Honey Bee." World Literature Today 70, no. 3 (1996): 567. http://dx.doi.org/10.2307/40042061.
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Delanty, Greg. "Honey Bee." Literary Imagination 21, no. 3 (November 1, 2019): 266. http://dx.doi.org/10.1093/litimag/imz036.
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Melina, Melina, Dede Robiatul Adawiyah, and Dase Hunaefi. "Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey." Jurnal Teknologi dan Industri Pangan 34, no. 1 (June 27, 2023): 86–97. http://dx.doi.org/10.6066/jtip.2023.34.1.86.
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Consumption of honey has increased in recent years. This included trigona honey as a new market that is developing. This research was conducted to (1) identify the consumption patterns for Indonesian honey, and (2) identify the sensory attributes of honey considered ideal by consumers which influence consumer acceptance and satisfaction. There were 2 stages of activity in this study, including a consumption online survey by 225 respondents and a sensory testing of honey samples using the CATA (check-all-that-apply) method involving 64 untrained panelists. Data analysis was carried out using SPSS and XLSTAT 2022 software. There were 4 honey samples used in this study: 2 Apis bee honey samples and 2 trigona honey samples. The study showed that the consumption pattern of Indonesian honey consumers is influenced by the consumers’ age and income. Health benefits, brand awareness, and taste of honey were the important factors in consumer behavior. Apis bee honeys were perceived as the ideal honey by consumers as they were very familiar with the taste. The sweet aroma, sweet aftertaste, caramel flavor, and viscous attributes of Apis bee honey were the attributes that the consumers like. The floral flavor and fruity aroma found in trigona honey were appealing. However, the strong sour aroma, taste, and aftertaste found in trigona honeys decrease the Indonesian consumers liking.
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Miłek, Michał, Mateusz Mołoń, Patrycja Kielar, Ewelina Sidor, Aleksandra Bocian, Katarzyna Marciniak-Lukasiak, Anna Pasternakiewicz, and Małgorzata Dżugan. "The Comparison of Honey Enriched with Laboratory Fermented Pollen vs. Natural Bee Bread in Terms of Nutritional and Antioxidant Properties, Protein In Vitro Bioaccessibility, and Its Genoprotective Effect in Yeast Cells." Molecules 28, no. 15 (August 3, 2023): 5851. http://dx.doi.org/10.3390/molecules28155851.
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The aim of the study was to compare the nutritional value and bioactivity of honey enriched with a 10% addition of natural bee bread and its substitutes obtained as a result of laboratory fermentation of bee pollen. Physicochemical parameters, antioxidant properties, as well as the bioaccessibility of proteins using an in vitro static digestion model were analyzed. The bioactivity of the obtained enriched honeys was tested using the yeast model. The research indicates the similarity of honeys with the addition of “artificial bee bread” to honey with natural ones. During in vitro digestion, good bioaccessibility of the protein from the tested products was demonstrated. The ability of the products to protect yeast cells against hydrogen superoxide-induced oxidative stress was demonstrated using a qualitative spot test, which was stronger in the case of enriched honey than in pure rapeseed control honey. Significant inhibition of the growth of both strains of yeast exposed to bee pollen-enriched honeys was also demonstrated. Furthermore, all tested samples showed significant genoprotective activity against the genotoxic effect of zeocin and the reduction of the number of DNA double-strand breaks by a minimum of 70% was observed.
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Mărgăoan, Rodica, Mihaiela Cornea-Cipcigan, Erkan Topal, and Mustafa Kösoğlu. "Impact of Fermentation Processes on the Bioactive Profile and Health-Promoting Properties of Bee Bread, Mead and Honey Vinegar." Processes 8, no. 9 (September 1, 2020): 1081. http://dx.doi.org/10.3390/pr8091081.
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Recently, an increasing interest is paid to bee products obtained as a result of the fermentation process. Some of them can be consumed directly (bee-collected pollen, honey, bee bread etc.), while others are the result of lactic and/or acid fermentation (honey vinegar and honey wine). Bee bread is the result of pollens’ lactic fermentation, whereas mead is obtained by honeys’ lactic fermentation. Moreover, as a result of honey acetic acid fermentation, honey vinegar is obtained. Sensory characteristics and aroma composition have been scarcely studied, which may depend on the starter culture and fermentation process. Along with the medicinal properties they are a vital resource for future researches as they are of particular importance in the food market. In this review, we discuss the aroma-active compounds, taste, and sensorial characteristics of fermented bee products along with the approaches that can be developed for the flavor improvement based on existing technologies. Furthermore, the beneficial effects on human health are also described, with special attention that should be attributed to finding the use of probiotics in these fermented products as health-promoting effects.
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Abou-Shaara, H. F. "Potential Honey Bee Plants of Egypt." Cercetari Agronomice in Moldova 48, no. 2 (June 1, 2015): 99–108. http://dx.doi.org/10.1515/cerce-2015-0034.
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AbstractThere are various plants with potential feeding importance to honey bee, Apis mellifera, colonies as source of pollen, nectar or both. Selection of suitable regions for apiaries mainly depends on the availability of honey bee plants in the apiary region. Identifying honey bee plants in specific region is very essential for honey and pollen production from honey bee colonies. Lacking the information about the beneficial plants for honey bees including; plant name, flowering time and potential benefit to honey bee colonies could be considered as a limitation for beekeeping development. So far honey bee plants are not well studied in Egypt. This review paper presents potential honey bee plants in Egypt using the available publications. The studies on honey bee plants in Egypt were also reviewed. This work can be considered as a guide for beekeepers and researchers. Moreover, the presented plants here can be used in comparing honey bee plants of Egypt with other countries to get a better understanding of honey bee flora. More detailed investigations on honey bee plants are strongly required to be done at all Egyptian Governorates
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Bong, Jessie, Martin Middleditch, Jonathan M. Stephens, and Kerry M. Loomes. "Proteomic Analysis of Honey: Peptide Profiling as a Novel Approach for New Zealand Mānuka (Leptospermum scoparium) Honey Authentication." Foods 12, no. 10 (May 12, 2023): 1968. http://dx.doi.org/10.3390/foods12101968.
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New Zealand mānuka (Leptospermum scoparium) honey is a premium food product. Unfortunately, its high demand has led to “not true to label” marketed mānuka honey. Robust methods are therefore required to determine authenticity. We previously identified three unique nectar-derived proteins in mānuka honey, detected as twelve tryptic peptide markers, and hypothesized these could be used to determine authenticity. We invoked a targeted proteomic approach based on parallel reaction-monitoring (PRM) to selectively monitor relative abundance of these peptides in sixteen mānuka and twenty six non-mānuka honey samples of various floral origin. We included six tryptic peptide markers derived from three bee-derived major royal jelly proteins as potential internal standards. The twelve mānuka-specific tryptic peptide markers were present in all mānuka honeys with minor regional variation. By comparison, they had negligible presence in non-mānuka honeys. Bee-derived peptides were detected in all honeys with similar relative abundance but with sufficient variation precluding their utility as internal standards. Mānuka honeys displayed an inverse relationship between total protein content and the ratio between nectar- to bee-derived peptide abundance. This trend reveals an association between protein content on possible nectar processing time by bees. Overall, these findings demonstrate the first successful application of peptide profiling as an alternative and potentially more robust approach for mānuka honey authentication.
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Dinkov, Dinko Hristov. "Quality Parameters of Bulgarian Kinds of Bee Honey." Macedonian Veterinary Review 37, no. 1 (March 1, 2014): 35–41. http://dx.doi.org/10.14432/j.macvetrev.2014.01.007.
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Abstract More than 3600 varieties of higher plants are found in Bulgaria, which is a good predisposition for the production of different types of bee honey. In the country 11 natural and 3 national parks were registered, where many different kinds of plants can be found, some of them unique in the world. Up till now, more than 11 types of bee honey have been harvested and investigated. The aim of this work was, based on the data from available literature to provide a summary of the scientific information related to the main types of bee honey in Bulgaria from 2000 to the present. In the study, we present quality parameters from organically produced and commercially processed bee honeys: pollen analysis, proline content, invertase activity, specific optical rotation, electrical conductivity, antioxidant and antibacterial activities.
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Hopkins, Don I., and Jennifer J. Keller. "Honey Bee Diagnostics." Veterinary Clinics of North America: Food Animal Practice 37, no. 3 (November 2021): 427–50. http://dx.doi.org/10.1016/j.cvfa.2021.06.005.
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Tsuruda, Jennifer M., Priyadarshini Chakrabarti, and Ramesh R. Sagili. "Honey Bee Nutrition." Veterinary Clinics of North America: Food Animal Practice 37, no. 3 (November 2021): 505–19. http://dx.doi.org/10.1016/j.cvfa.2021.06.006.
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Cilia, Giovanni, and Antonio Nanetti. "Honey Bee Health." Veterinary Sciences 8, no. 7 (July 6, 2021): 127. http://dx.doi.org/10.3390/vetsci8070127.
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Wills, Jackson. "Bee, and; Honey." Colorado Review 43, no. 1 (2016): 160–61. http://dx.doi.org/10.1353/col.2016.0001.
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Michel, Jeffrey. "Honey bee hearts." Baylor University Medical Center Proceedings 32, no. 1 (December 20, 2018): 154–55. http://dx.doi.org/10.1080/08998280.2018.1509578.
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Johnson, Reed M. "Honey Bee Toxicology." Annual Review of Entomology 60, no. 1 (January 7, 2015): 415–34. http://dx.doi.org/10.1146/annurev-ento-011613-162005.
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Milne, C. P. "Honey Bee Maps." Bulletin of the Entomological Society of America 33, no. 4 (December 1, 1987): 262–64. http://dx.doi.org/10.1093/besa/33.4.262.
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Gould, James L. "Honey bee cognition." Cognition 37, no. 1-2 (November 1990): 83–103. http://dx.doi.org/10.1016/0010-0277(90)90019-g.
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Drummond, Francis A., Anne L. Averill, and Brian D. Eitzer. "Pesticide Contamination in Native North American Crops, Part II—Comparison of Flower, Honey Bee Workers, and Native Bee Residues in Lowbush Blueberry." Insects 15, no. 8 (July 26, 2024): 567. http://dx.doi.org/10.3390/insects15080567.
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In lowbush blueberry fields, we conducted residue analysis comparing flowers, trapped pollen (honey bee and Osmia spp.), and collected bees (honey bee workers, bumble bee queens, and non-Bombus spp. wild native bees). The study was conducted from 2012 to 2014. The number of pesticide residues, total concentrations, and risk to honey bees (Risk Quotient) on flowers were not significantly different from those determined for trapped honey bee pollen (except in one study year when residues detected in flower samples were significantly lower than residue numbers detected in trapped pollen). The compositions of residues were similar on flowers and trapped pollen. The number of residues detected in honey bee pollen was significantly greater than the number detected in Osmia spp. pollen, while the total concentration of residue was not different between the two types of pollen. The risk to honey bees was higher in trapped honey bee pollen than in trapped Osmia spp. pollen. The analysis of honey bee workers, native bumble bee queens, and native solitary bees showed that although more pesticide residues were detected on honey bee workers, there were no differences among the bee taxa in total residue concentrations or risk (as estimated in terms of risk to honey bees).
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Marti Sya’ban, Hendra, Christine Wulandari, and Rudi Hilmanto. "Motivasi Petani Dalam Budidaya Lebah Madu (Apis Cerana) Di Desa Buana Sakti Kabupaten Lampung Timur." Jurnal Sylva Lestari 2, no. 3 (September 15, 2014): 73. http://dx.doi.org/10.23960/jsl3273-82.
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One of the efforts to increase the production of honey bee (Apis cerana) is by giving motivate to farmer and their family, because it can be done by increasing the income can be taken by honey bee cultivation (Apis cerana) in Buana Sakti village. This research was done from January until March 2013 to know at the level of farmers’ motivation and also the factors that has correlation and influence with the farmers’ motivation in honey bee (Apis cerana) cultivation. Based on the result of some model simulations in test the motivation of the farmers in honey bee (Apis cerana) cultivation in Buana Sakti village has been become high classification with result 18,78, and factors that has influence of motivation to farmers in honey bee Apis cerana cultivation is an easy in honey bee cultivation 90,7%, an easy of market result honey bee cultivation 90%, frequency to follow socialitation 89,9%, farmer’s income 85,9%, and a long of honey bee cultivation 78,8%.
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Esa, Nur Eszaty Farain, Mohamed Nainar Mohamed Ansari, Saiful Izwan Abd Razak, Norjihada Izzah Ismail, Norhana Jusoh, Nurliyana Ahmad Zawawi, Mohamad Ikhwan Jamaludin, Suresh Sagadevan, and Nadirul Hasraf Mat Nayan. "A Review on Recent Progress of Stingless Bee Honey and Its Hydrogel-Based Compound for Wound Care Management." Molecules 27, no. 10 (May 11, 2022): 3080. http://dx.doi.org/10.3390/molecules27103080.
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Stingless bee honey has a distinctive flavor and sour taste compared to Apis mellifera honey. Currently, interest in farming stingless bees is growing among rural residents to meet the high demand for raw honey and honey-based products. Several studies on stingless bee honey have revealed various therapeutic properties for wound healing applications. These include antioxidant, antibacterial, anti-inflammatory, and moisturizing properties related to wound healing. The development of stingless bee honey for wound healing applications, such as incorporation into hydrogels, has attracted researchers worldwide. As a result, the effectiveness of stingless bee honey against wound infections can be improved in the future to optimize healing rates. This paper reviewed the physicochemical and therapeutic properties of stingless bee honey and its efficacy in treating wound infection, as well as the incorporation of stingless bee honey into hydrogels for optimized wound dressing.
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DeVetter, Lisa W., Sean Watkinson, Ramesh Sagili, and Timothy Lawrence. "Honey Bee Activity in Northern Highbush Blueberry Differs across Growing Regions in Washington State." HortScience 51, no. 10 (October 2016): 1228–32. http://dx.doi.org/10.21273/hortsci10934-16.
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Commercial production of northern highbush blueberry (Vaccinium corymbosum) is dependent upon rented colonies of honey bees (Apis mellifera) for meeting pollination requirements. Despite the prevalent use of honey bees, growers in Washington State and the greater Pacific Northwest (PNW), particularly those located in the western regions, claim pollination is limited and yield potential is subsequently reduced due to pollination deficits. However, there have been no studies or surveys that document this occurrence for this economically important region of blueberry production. The objective of this study was to survey honey bee activity in commercial plantings of ‘Duke’ highbush blueberry in western and eastern Washington and to assess the relationship between honey bee activity, growing region, and select yield components. Honey bee colony strength was also assessed to evaluate this variable’s relationship to honey bee activity and measured yield components. Sixteen and 18 commercial ‘Duke’ blueberry fields across Washington State were surveyed in 2014 and 2015, respectively. Average number of honey bee visitations per plant and honey bee colony strength were determined to evaluate overall honey bee activity. Estimated yield, berry number per plant, berry size (mass), and seed number per berry were also determined and analyzed to determine their relationship to honey bee activity through regression analysis. Honey bee visitation rates differed between western and eastern Washington, with western Washington sites consistently below recommended honey bee densities. Colony strength was also below recommended levels, but was lower for western Washington relative to eastern Washington. Estimated yield and berry number differed across sites and years, but were not related to honey bee visitation rates. Regression analysis revealed few significant relationships, although honey bee visitation rates were positively related to seed number per berry and seed number was positively related to berry size (R2 = 0.25 and 0.16, respectively). Berry size was also positively related to colony strength (R2 = 0.63). This study demonstrates that honey bee activity is limited in Washington blueberry production, particularly in western Washington, when compared with recommendations for optimal honey bee activity in blueberry. However, yields were unaffected between the compared regions. The lack of a relationship between honey bee visitation rates and yields suggests that pollination is sufficient for ‘Duke’ blueberry in Washington State and pollination deficits do not limit yield for this cultivar under the conditions of the study.
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Habryka, Celina, Robert Socha, and Lesław Juszczak. "The influence of honey enrichment with bee pollen or bee bread on the content of selected mineral components in multifloral honey." Potravinarstvo Slovak Journal of Food Sciences 14 (October 28, 2020): 874–80. http://dx.doi.org/10.5219/1329.
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Bee products, such as honey, pollen, and bee bread, are an excellent source of bioactive ingredients, including minerals, having a health-supporting effect. However, due to the specific sensory properties of bee pollen and bee bread, the best way to include them in a diet is to add them to honey. Therefore, the aim of this paper was to evaluate the influence of the added bee pollen or bee bread on selected minerals content in multifloral honey. The mineral content was analyzed using absorption atomic spectrometry (FAAS) with prior dry mineralization. On the basis of obtained results, it was found that the addition of bee pollen or bee bread to honey significantly influences the content of selected macro- and microelements, excluding sodium. The greatest increase in mineral content was observed for magnesium, iron, and zinc. Enrichment of honey with the highest dose of bee pollen or bee bread resulted in an over 20-fold increase in the Mg and Fe content, and an over 14-fold increase in the Zn content. Honey enriched with the maximum addition of bee pollen was characterized by a higher content of K, Ca, Mg, Fe, and Cu compared to honey with bee bread. Due to a fact that both bee pollen and bee bread are good sources of minerals, their addition to honey significantly increases its ability to cover daily demand for macro- and microelements.
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Hristov, Peter, Rositsa Shumkova, Nadezhda Palova, and Boyko Neov. "Honey bee colony losses: Why are honey bees disappearing?" Sociobiology 68, no. 1 (February 22, 2021): 5851. http://dx.doi.org/10.13102/sociobiology.v68i1.5851.
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The Western honey bee (Apis mellifera L., Hymenoptera: Apidae) is a species of crucial economic, agricultural and environmental importance.In the last ten years, some regions of the world have suffered from a significant reduction of honey bee colonies. In fact, honey bee losses are not an unusual phenomenon, but in many countries worldwide there has been a notable decrease in honey bee families. The cases in the USA, in many European countries, and in the Middle East have received considerable attention, mostly due to the absence of an easily identifiable cause.It has been difficult to determine the main factors leading to colony losses because of honey bees’ diverse social behavior. Moreover, in their daily routine, they make contact with many agents of the environment and are exposed to a plethora of human activities and their consequences. Nevertheless, a number of different factors are considered to be contributing to honey bee losses, and recent investigations have established some of the most important ones, in particular, pests and diseases, bee management, including bee keeping practices and breeding, the change in climatic conditions, agricultural practices, and the use of pesticides. The global picture highlights the ectoparasitic mite Varroa destructor as a major factor in colony loss. Last but not least, microsporidian parasites, mainly Nosema ceranae, also contribute to the problem.Thus, it is obvious that many factors are involved in honey bee colony losses globally. Increased monitoring and scientific research should throw new light on the factors involved in recent honey bee colony losses.This review focuses on the main factors which have been found to have an impact on the increase in honey bee colony losses.
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W. N. JULIKA, A. AJIT, AISHATH NAILA, N.F. NABILAH, N. A. ALIYAH, and A. Z. SULAIMAN. "The antibacterial properties of stingless bee honey in Malaysia and its effects as food preservative." Maldives National Journal of Research 10, no. 2 (December 31, 2022): 63–72. http://dx.doi.org/10.62338/gby1xe83.
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Nowadays consumers are more anxious about the usage of artificial preservatives as it poses a number of serious health risks. Thus, the demands of using natural preservatives in food are on the rise. The knowledge on the preservative effect of Malaysian stingless bee honey is limited. Hence, the objectives of this research are to evaluate the ability of stingless bee honey to inhibit the growth of bacteria and to investigate the effectiveness of stingless bee honey as a natural food preservative. This research was conducted by characterizing honey based on physicochemical analysis including pH, moisture content and sugar profile (glucose, fructose and sucrose), and examining the antimicrobial properties of stingless bee honey. The antibacterial property of stingless bee honey and commercial honey was examined by agar well diffusion where the commercial honey demonstrated a lower antibacterial property [Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus)] due to processing and storage conditions. Three samples of food which are milk, bread and commercial sambal hitam (spicy black sauce mainly made from bilimbi, Averrhoa bilimbi) were selected to evaluate the preservative nature of honey by comparing the microbial growth in all food samples with and without the presence of honey. By evaluating the turbidity of food samples at 550nm, the result showed that microbial growth count of samples with stingless bee honey is lower compared to samples with commercial honey and without honey. Besides that, stingless bee honey successfully inhibited 53% of bacterial growth and it was discovered that stingless bee honey was more effective against the gram - negative bacteria. Thus, due to the antibacterial properties, stingless bee honey can be used as a natural food preservative.
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Lage, Lorena G. A., Lívia L. Coelho, Helder C. Resende, Mara G. Tavares, Lucio A. O. Campos, and Tânia M. Fernandes-Salomão. "Honey physicochemical properties of three species of the brazilian Melipona." Anais da Academia Brasileira de Ciências 84, no. 3 (July 24, 2012): 605–8. http://dx.doi.org/10.1590/s0001-37652012005000051.
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Physicochemical analyses were carried out to evaluate 27 samples of honeys from three species of the Brazilian genus Melipona (M. capixaba, M. rufiventris and M. mondury) from Espírito Santo and Minas Gerais States. The parameters water activity (Aw), percentage of soluble solids (Brix %), pH, acidity (meq/Kg) and moisture (%) were evaluated. The honey characteristics obtained from these samples were very similar to the ones from other Melipona species. However, regarding the honey from Apis (honey bee), only the pH values were similar. The low pH value and the high acidity detected in Melipona honey are potential factors for increasing the honey shelf life because they do not provide favorable conditions for the microbial development. On the other hand, the high level of water activity favors the growth of microorganisms, especially yeast, which demands a more careful handled and storage. The observed differences between Melipona and Apis honey reinforce the need for specific quality settings for stingless bee honey.
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Imtiazah, S. Z., H. Zaharah, I. Murni, F. Tufail Ahmad, and H. M. Yusof. "Honeybee honey and stingless bee honey quality characteristics and their anticancer potential in HeLa cells." Food Research 5, no. 3 (June 27, 2021): 413–22. http://dx.doi.org/10.26656/fr.2017.5(3).651.
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Honey is one of the best natural foods produced by bees. In the present study, samples of processed honeybee honey and processed stingless bee honey were analysed. The study aimed to compare their phytochemical, antioxidant and physicochemical properties and also to compare their anticancer potential towards HeLa cells. Honey samples were first analysed for total phenolic content, total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxymethylfurfural (HMF) and diastase activity in order to determine their phytochemical, antioxidant and quality characteristics, respectively. They were then analysed to investigate anticancer properties in the sample using 3-(4, 5-dimethylthiazol-2 -yl)-2, 5-diphenyltetrazolium bromide (MTT) assay. Results revealed that honeybee honey had significantly (p<0.0001) higher total phenolic content as compared to stingless bee honey at 635.48(29.68) and 368.11(17.75) mg GAE/kg, respectively. The total flavonoid content of honeybee honey was 45.11(5.44) and that of stingless bee honey was 64.25 (7.54) mg CEQ/kg (p>0.05). The HMF of honeybee honey was 83.4 mg/kg and the diastase activity of stingless bee honey was 5.1 DN. On the other hand, the HMF of stingless bee honey and diastase activity of honeybee honey were undetectable in the current study. The 50% cell inhibition activity (IC50) of honeybee honey was reported at 13.75 mg/mL, while a value for stingless bee honey could not be obtained. In conclusion, processed honeybee honey is better than processed stingless bee honey in terms of phytochemicals, antioxidant and anticancer potential. However, processed stingless bee honey shows better honey quality characteristics based on HMF and diastase activity.
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Shamsudin, Selamat, Sanny, A.R, Jambari, and Khatib. "A Comparative Characterization of Physicochemical and Antioxidants Properties of Processed Heterotrigona itama Honey from Different Origins and Classification by Chemometrics Analysis." Molecules 24, no. 21 (October 29, 2019): 3898. http://dx.doi.org/10.3390/molecules24213898.
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Stingless bee honey produced by Heterotrigona itama from different botanical origins was characterised and discriminated. Three types of stingless bee honey collected from acacia, gelam, and starfruit nectars were analyzed and compared with Apis mellifera honey. The results showed that stingless bee honey samples from the three different botanical origins were significantly different in terms of their moisture content, pH, free acidity, total soluble solids, colour characteristics, sugar content, amino acid content and antioxidant properties. Stingless bee honey was significantly different from Apis mellifera honey in terms of physicochemical and antioxidant properties. The amino acid content was further used in the chemometrics analysis to evaluate the role of amino acid in discriminating honey according to botanical origin. Partial least squares-discriminant analysis (PLS-DA) revealed that the stingless bee honey was completely distinguishable from Apis mellifera honey. Notably, a clear distinction between the stingless bee honey types was also observed. The specific amino acids involved in the distinction of honey were cysteine for acacia and gelam, phenylalanine and 3-hydroxyproline for starfruit, and proline for Apis mellifera honey. The results showed that all honey samples were successfully classified based on amino acid content.
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Puścion-Jakubik, Anna, Joanna Bielecka, Monika Grabia, Renata Markiewicz-Żukowska, Jolanta Soroczyńska, Dariusz Teper, and Katarzyna Socha. "Comparative Analysis of Antioxidant Properties of Honey from Poland, Italy, and Spain Based on the Declarations of Producers and Their Results of Melissopalinological Analysis." Nutrients 14, no. 13 (June 28, 2022): 2694. http://dx.doi.org/10.3390/nu14132694.
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Natural bee honeys are commonly used by patients for nutritional, preventive, and curative purposes. Honey varieties produced in other countries, including Italy and Spain, are gaining popularity. The aim of the study was to evaluate selected antioxidant properties of honey, taking into account the declared and actual variety. The research material consisted of 105 honey samples, including honeys from Poland (n = 50), from Spain (n = 35), and from Italy (n = 20). The variety was determined by the melissopalinological method, and in the case of honeydew honeys, the electrical conductivity was measured. Total phenolic content (TPC), color intensity, color in Pfund scale, DPPH, and FRAP were assessed. Polish buckwheat honeys, with confirmed botanical origin, are characterized by the highest median of the TPC (213.05 mg GAE/100 g), the highest color intensity (1.138 mAU), and the highest value in the FRAP test (0.394 µM Fe2+/mL). In conclusion, proper labeling of bee honeys is necessary so as not to mislead consumers, and buckwheat honeys from Poland can be recommended to patients for prophylactic purposes in order to provide antioxidants in the diet.
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Sawicki, Tomasz, Małgorzata Starowicz, Lucyna Kłębukowska, and Paweł Hanus. "The Profile of Polyphenolic Compounds, Contents of Total Phenolics and Flavonoids, and Antioxidant and Antimicrobial Properties of Bee Products." Molecules 27, no. 4 (February 15, 2022): 1301. http://dx.doi.org/10.3390/molecules27041301.
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This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP and TF contents could be ordered as follows: bee pollen > bee bread > beeswax > honey. The UPLC−PDA−MS/MS analysis allowed identifying 20 polyphenols. Sinapic acid dominated in bee pollen, gallic acid in the bee bread and honey, while pinobanksin was the major compound of beeswax. The data showed that bee pollen and bee bread had a stronger antioxidant potential than honey and beeswax. Moreover, the antibacterial activity of the bee products was studied using 14 bacterial strains. Bee bread’s and bee pollen’s antimicrobial activity was higher towards Gram-negative strains. In comparison, honey was more potent in inhibiting Gram-positive bacteria. Our study indicates that bee products may represent valuable sources of bioactive compounds offering functional properties.
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Arrington, Matthew, and Lisa Wasko DeVetter. "Increasing Honey Bee Hive Densities Promotes Pollination and Yield Components of Highbush Blueberry in Western Washington." HortScience 53, no. 2 (February 2018): 191–94. http://dx.doi.org/10.21273/hortsci12644-17.
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Yield components including fruit set and berry size in northern highbush blueberry (Vaccinium corymbosum) can be limited in key production regions like western Washington. Climactic conditions influence the activity levels of blueberry’s primary commercial pollinator, honey bee (Apis mellifera). Cool springs with frequent rainfall, which are common during the spring bloom period in western Washington, can reduce honey bee activity, pollination efficiency, and subsequent fruit set and yields. Increasing honey bee hive density may be a simple technique that growers can employ to increase the number of honey bees foraging during periods of good weather, interspersed with the poor weather, and therefore, increase fruit set and related yield components. The objective of this study was to evaluate if increased honey bee hive densities improve pollination and subsequent yield components in western Washington blueberry. Three field sites with mature ‘Duke’ plants were stocked with 10 hives/ha of honey bees (control), and three other field sites (also ‘Duke’) were stocked with 20 hives/ha (high hive density). Honey bee visitation and yield components, including fruit set and berry weight, were measured. Estimated yield, seed number/berry, and fruit firmness were also monitored. There were no significant differences in fruit set regardless of honey bee hive density. However, honey bee visitation and estimated yield increased with increased honey bee hive density. Berry weight and seed number per berry were also increased with increased honey bee hive density, although firmness was unaffected. Results indicate that increasing honey bee hive densities can help blueberry growers improve berry size and overall yields, suggesting this is a practice growers can implement if their production is constrained by insufficient pollination.
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Smith, Eric A., and Irene L. G. Newton. "Genomic Signatures of Honey Bee Association in an Acetic Acid Symbiont." Genome Biology and Evolution 12, no. 10 (September 1, 2020): 1882–94. http://dx.doi.org/10.1093/gbe/evaa183.
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Abstract Recent declines in the health of the honey bee have startled researchers and lay people alike as honey bees are agriculture’s most important pollinator. Honey bees are important pollinators of many major crops and add billions of dollars annually to the US economy through their services. One factor that may influence colony health is the microbial community. Indeed, the honey bee worker digestive tract harbors a characteristic community of bee-specific microbes, and the composition of this community is known to impact honey bee health. However, the honey bee is a superorganism, a colony of eusocial insects with overlapping generations where nestmates cooperate, building a hive, gathering and storing food, and raising brood. In contrast to what is known regarding the honey bee worker gut microbiome, less is known of the microbes associated with developing brood, with food stores, and with the rest of the built hive environment. More recently, the microbe Bombella apis was identified as associated with nectar, with developing larvae, and with honey bee queens. This bacterium is related to flower-associated microbes such as Saccharibacter floricola and other species in the genus Saccharibacter, and initial phylogenetic analyses placed it as sister to these environmental bacteria. Here, we used comparative genomics of multiple honey bee-associated strains and the nectar-associated Saccharibacter to identify genomic changes that may be associated with the ecological transition to honey bee association. We identified several genomic differences in the honey bee-associated strains, including a complete CRISPR/Cas system. Many of the changes we note here are predicted to confer upon Bombella the ability to survive in royal jelly and defend themselves against mobile elements, including phages. Our results are a first step toward identifying potential function of this microbe in the honey bee superorganism.
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Suhri, Andi Gita Maulidyah Indraswari, and Irnayanti Bahar. "Water Content of Stingless Bee Honey Varies by Season." Jurnal Biologi Tropis 23, no. 2 (March 6, 2023): 16–22. http://dx.doi.org/10.29303/jbt.v23i2.4651.
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The relative humidity of the air in the region where honey is produced has a significant influence on the moisture content of the honey. The production season, feed source, nectar type and concentration, colony strength, and physical environmental conditions are all factors that influence honey's moisture content. The goal of this study was to determine the moisture content of honey collected over the course of a year to learn more about the quality and safety of honey. One hundred fifty samples of honey gathered from Bone, Indonesia, during both the wet and dry seasons were analyzed to assess the percentage of moisture present in the honey. Honey's physical properties, microbiological value, sensory qualities, and economic worth are all affected by its moisture content. At a temperature of 25 degrees Celsius, an Abbetype standard model refractometer was used to measure the refractive index (RI) in accordance with the method recommended by the International Honey Commission. Comparing honeys produced during the wet season with those produced during the dry season revealed that there is a statistically significant variation in the quantity of moisture that is present (p = 0.0029). This demonstrated that the moisture content of honey during the dry season had a substantially different value compared to the wet season at the 0.01 level (p = 0.00024). Using the F test, it was determined that there was not a significant difference in the amount of moisture contained in specific varieties of honey that were produced during the wet seasons and those that were produced during the dry seasons.
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Toth, Amy L., and Amro Zayed. "The honey bee genome-- what has it been good for?" Apidologie 52, no. 1 (January 22, 2021): 45–62. http://dx.doi.org/10.1007/s13592-020-00829-3.
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AbstractIn 2006, the full complement of DNA sequence information (or ‘genome’) of the Western honey bee, Apis mellifera, was published. This important resource was one of the most important advances in the history of honey bee research, with seemingly limitless applications to unlocking the secrets of honey bee biology and social life and for improving health, breeding and management. Honey bee genomics has seen immense growth in the past one and a half decades. In this article, we reflect on what the genome has added to our understanding of fundamental aspects of honey bee biology, including evolutionary origins, behaviour and health/disease. We conclude that while the genome has fuelled growth in many areas of honey bee research, it is only one part of an emerging systems-based, multi-omics approach. Moving forward, we posit that honey bee research will benefit most from an even fuller integration of genomics with classical approaches in evolution, ethology, physiology and microbiology.
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Gregorc, Aleš. "Monitoring of Honey Bee Colony Losses: A Special Issue." Diversity 12, no. 10 (October 17, 2020): 403. http://dx.doi.org/10.3390/d12100403.
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In recent decades, independent national and international research programs have revealed possible reasons for the death of managed honey bee colonies worldwide. Such losses are not due to a single factor, but instead are due to highly complex interactions between various internal and external influences, including pests, pathogens, honey bee stock diversity, and environmental change. Reduced honey bee vitality and nutrition, exposure to agrochemicals, and quality of colony management contribute to reduced colony survival in beekeeping operations. Our Special Issue (SI) on ‘’Monitoring of Honey Bee Colony Losses’’ aims to address specific challenges facing honey bee researchers and beekeepers. This SI includes four reviews, with one being a meta-analysis that identifies gaps in the current and future directions for research into honey bee colonies mortalities. Other review articles include studies regarding the impact of numerous factors on honey bee mortality, including external abiotic factors (e.g., winter conditions and colony management) as well as biotic factors such as attacks by Vespa velutina and Varroa destructor.
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LUVANDA, FLORA THOMAS, and MONICA E. LYIMO. "Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agro-ecological areas." Biofarmasi Journal of Natural Product Biochemistry 16, no. 2 (August 1, 2018): 69–82. http://dx.doi.org/10.13057/biofar/f160203.
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Luvanda FT, Lyimo ME. 2018. Evaluation of antimicrobial and antioxidant attributes of Tanzanian honey from two agroecological areas. Biofarmasi J Nat Prod Biochem 16: 69-82. In order to appraise the characteristic of Tanzanian honey based on antioxidant attributes and antimicrobial activity on bacteria and fungi in relation to its physicochemical attributes, the study was conducted. The examined honey was sampled from two kinds of bees namely stinging and stingless honey bees and was gathered from the western area (Tabora and Shinyanga) and the central area (Singida and Dodoma). They were examined for their antimicrobial activity, anti-oxidant attributes (total phenol, vitamin C) and physicochemical attributes of pH, color, pH, sugar, and minerals. 54 % of tested honey samples inhibited microbial growth but the remaining 46% did not inhibit the growth. Microbial impediment areas range from 8.5 to 14.16 mm (stinging honey bee) and 10.56-15.13 mm (stingless honey bee). Honey yielded by stinging honey bee in the cities of Shinyanga, Bukombe, and Nzega and the cities of Singida and Issuna is more effective in impeding microbial growth than that of other cities. Candida albicans is more sensitive (23.1%) to honey of stingless honey bee, followed by Staphylococcus saprophyticus (33%), Salmonella typhi (32%), Escherichia coli (19.2%) and Aspergillus flavus (16.0%). The substance of antioxidant, total phenol and vitamin C in honey of stingless honey bee were importantly (P <0.05) higher than that of honey of stinging honey bee. Antioxidants (FRAP) ranged from 322.16-973.57 µMFe (II) /100g, total phenols was from 13.87-33.55 mg /100g and vitamin C was from 2.54-10.99 mg /100. At pH value, there was no substantial dissimilarity (P> 0.05) between the two samples of honey. Potassium possesses the highest value while Zn possesses the lowest value in samples of honey of stinging and stingless honey bee. The gradation color of honey of stingless honey bee ranged from extra light amber-light amber while that of honey of stinging bee ranged from white water-light amber. There was a positive and substantial correlation (P <0.001) between the color of honey, antioxidants, total phenol, and mineral substance. Stingless honey bee's honey from the western region is superior to stinging honey bee's honey in antioxidant and antimicrobial attributes and therefore is prompted to be utilized as a valuable diet product, preventive and curative medicine.
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Arifiyanto, Achmad, Nismah Nukmal, Gina Dania Pratami, and Elly Rustiati Lestari. "Trigona Honey Bee Cultivation as a Sustainable Agricultural Alternative in Bandarsari Village, Padangratu District, Central Lampung Regency." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 7, no. 2 (December 30, 2022): 811–18. http://dx.doi.org/10.32734/abdimastalenta.v7i2.8918.
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Padangratu District, Central Lampung Regency, is home to Bandarsari Village. The majority of the population works as farmers, mostly in oil palm plantations, rubber plantations, and rice fields. This village's location is ideal for the growth of honey bee agriculture. This service activity seeks to assist in the development of Trigona honey bee farming training as an alternative approach to sustainable agriculture. Residents were instructed in the production of Trigona honey bee growing techniques using lecture methods and field coaching. This is an ideal environment for the production of Trigona honey bees, since it is supported by plentiful natural resources such as fruit trees, plantations, and flowers. This activity is projected to produce information on Trigona honey bee culture and its benefits, knowledge of different forms of natural honey bee feed, and video lessons on Trigona honey bee cultivation. The outputs of Trigona honey bee farming are not just economically valuable. Bees' ecological role will also aid to preserve the plantation ecology and pollinate the fruit and flowers of the inhabitants. Trigona honey products are also advantageous as a source of living pharmacy that generates money. The most significant aspect is that the Trigona bee is stingless, making it safe for inhabitants and simple to care for.
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Avalos, Jorge, Hugo Rosero, Gerald Maldonado, and Francisco J. Reynaldi. "Honey bee louse (Braula schmitzi) as a honey bee virus vector?" Journal of Apicultural Research 58, no. 3 (February 5, 2019): 427–29. http://dx.doi.org/10.1080/00218839.2019.1565726.
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Semuel, Mokosuli Yermia, Eva Sherly Nonke Kaunang, and Jacklin Stella Manopo. "The bioactive contents and antioxidant activity of honey bee nest extract of Apis dorsata Binghami from the North Sulawesi." Molekul 14, no. 2 (November 30, 2019): 92. http://dx.doi.org/10.20884/1.jm.2019.14.2.502.
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Apis dorsata Binghami is a Sulawesi endemic honey bee. Apis dorsata Binghami cannot be bred, so it still lives wildlyin the forests of Sulawesi. However, Apis dorsata Binghami produces more honey, compared to all honey bee species. Furthermore, the diversity of plants as a source of nectar, pollen and plant resin, which is used in the formation of nests and honey is more, than all types of honey bees in the world. Ethnomedically, the Minahasa community has long used honeynest for degenerative diseases such as hyperlipidemia and cancer. Nevertheless, there have been no research reports on bioactive content and bioactivity of Apis dorsataBinghami nest extract. This research wasaimed to determinethe bioactive content of honey bee nest and to obtain the inhibitory concentration 50 (IC50) antioxidant activity of honey bee nest extractofApis dorsata Binghami. Honey bee nest was obtained directly from the forest of Minahasa peninsula, North Sulawesi, Indonesia. Extraction of fresh honey bee nest was conductedusingmaceration method. Bioactive content analysis was carried out by the Harborne method, followed by analysis using UV Vis spectrophotometer and High performance liquid chromatography. IC50antioxidant activity of honey bee nest extract was obtained using DPPH free radical reduction method. The results showed that Apis dorsata Binghami honey bee nest extract containedalkaloids, flavonoids, saponins, tannins, steroids and triterpenoids. Identified flavonoids displayed the highest phytochemical content. Based on the results of HPLC and UV Vis spectrophotometer analysis, there were 20 flavonoid derivatives found in honey bee nest samples in Minahasa. Ethanol extract and n-hexane extract showed high free radical reduction activity compared to vitamin C as a control treatment. However, ethanol extract produced the highest DPPH free radical reduction activity.
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Shumkova, R., B. Neov, A. Georgieva, D. Teofanova, G. Radoslavov, and P. Hristov. "Resistance of native honey bees from Rhodope Mountains and lowland regions of Bulgaria to Nosema ceranae and viral pathogens." BULGARIAN JOURNAL OF VETERINARY MEDICINE 23, no. 2 (2020): 206–17. http://dx.doi.org/10.15547/bjvm.2201.
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The Western honey bee (Apis mellifera L., Hymenoptera: Apidae) is a species of fundamental economic, agricultural and environmental importance. The aim of this study was to compare the prevalence of some parasitic and viral pathogens in local honey bees from the Rodope Mountains and plain regions. To achieve this goal, molecular screening for two of the most distributed Nosema spp. and molecular identification of six honey bee viruses – Deformed wing virus (DWV), Acute bee paralysis virus (ABPV), Chronic bee paralysis virus (CBPV), Sacbrood virus (SBV), Kashmir bee virus (KBV), and Black queen cell virus (BQCV) was performed. Molecular analysis was carried out on 168 honey bee samples from apiaries situated in three different parts of the country where a mix of different honey bee subspecies were reared. In South Bulgaria (the Rhodope Mountains), a local honey bee called Apis mellifera rodopica (a local ecotype of A. m. macedonica) was bred, while in the other two regions (plains) different introduced subspecies existed. The results showed that the samples from the lowland regions in the country were outlined with the highest prevalence (70.5%) of N. ceranae, while those from the mountainous parts had the lowest rate (5.2%). Four of the honey bee viruses were identified – DWV (10/5.9%), followed by SBV (6/3.6%) and ABPV (2/1.2%), and one case of BQCV. In conclusion, the local honey bee A. m. rodopica (despite the higher number of samples) has shown lower prevalence of both nosemosis and viral infections. Therefore, this honey bee has to be preserved as a part of the national biodiversity.
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Walters, S. Alan. "Influence of Honey Bee Pollination on Triploid Watermelon Fruit Set and Quality." HortScience 40, no. 4 (July 2005): 1118C—1118. http://dx.doi.org/10.21273/hortsci.40.4.1118c.
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Cucurbit vegetable crops, such as watermelon (Citrullus lanatus), require insect pollination for fruit set, which is usually achieved by placing honey bee (Apismellifera) colonies in a field or relying upon natural bee populations. Pistillate (or female) watermelon flowers require multiple honey bee (or other bee) visitations after visiting staminate (or male) flowers for fruit set, and pollination is even more of a concern in triploid watermelon production since staminate flowers contain mostly nonviable pollen. Six honey bee visitation treatments, 1) no visitation control, 2) two visits, 3) four visits, 4) eight visits, 5) 16 visits, and 6) open-pollinated control, were evaluated to determine the effect of honey bee pollination on `Millionaire' triploid watermelon fruit set, yield, and quality utilizing `Crimson Sweet' at a 33% pollinizer frequency. No differences (P> 0.05) between honey bee pollination treatments were observed for `Millionaire' quality characters (hollow heart disorder or percent soluble solids). The lowest pistillate flower abortion rate (20%) and subsequently the greatest triploid watermelon yields (fruit numbers and weights per hectare) occurred with the openpollinated control compared to all other honey bee visitation treatments. Fruit abortion rates decreased linearly, while fruit numbers and weights per hectare increased linearly as number of honey bee visits to pistillate flowers increased from 0 (no visit control) to the open-pollinated control (≈24 visits). This study indicated that >16 honey bee visits are required to achieve maximum triploid watermelon fruit set and yields, which is twice the number of honey bee visits required by diploid watermelons to achieve similar results.
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Murphy, Fiona Edwards. "To bee, or not to bee? Honey bees, Boolean logic, bits and information." Boolean: Snapshots of Doctoral Research at University College Cork, no. 2015 (January 1, 2015): 117–22. http://dx.doi.org/10.33178/boolean.2015.24.
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What would happen if the honey bee disappeared from the face of the earth? Honey bees do not just produce the honey and wax we use every day; they serve the vitally important function of pollination, in which pollen is moved from one plant to another for fertilisation. 70 of the 100 crop species which provide 90% of food worldwide are pollinated by bees. The value of honey bee pollination to the global economy (€153 billion annually) now vastly outstrips the value of honey and beeswax combined. As the human population worldwide continues to grow, the demand for pollinator dependant crops will continue to increase proportionally. It is safe to say that the disappearance of the honey bee would pose a global crisis for humanity. In the past few years there has been a renewed buzz about the plight of the honey bee. A range of honey bee pests and ...
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Abou-Shaara, H. F., and A. A. Al-Ghamdi. "Studies on wings symmetry and honey bee races discrimination by using standard and geometric morphometrics." Biotehnologija u stocarstvu 28, no. 3 (2012): 575–84. http://dx.doi.org/10.2298/bah1203575a.
Full textAbstract:
Morphometric is an essential tool for honey bee races discrimination and characterization. Such vital tool has been applied widely in honey bee researches. Unfortunately there is no available literature for confirming honey bee wings symmetry. Therefore, standard and geometric morphometric analyses were employed for investigating wings symmetry as well as for discriminating between Carniolan and Yemeni honey bees. Moreover, three angles of hind wings (H1, H2 and H3) were evaluated in the discrimination between the two races. Results of morphometric analyses strongly confirmed the symmetry of honey bee wings. Standard and geometric morphometric analyses successfully discriminate between the two races. Hind wing length and angle H3 could be incorporated in honey bee races discrimination.